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Kalamazoo Bass
This is a Bass clone with a twist....Kalamazoo Brewing Co. yeast.
I am unsure of it's origin, but I love what it did to this ale!
| Brewer: | "Sir" David McCommons | Email: | mccommon@starcourier.com | |||||
| Beer: | Kalamazoo Bass | Style: | English Pale Ale | |||||
| Type: | All grain | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.054 | FG: | 1.010 | |||||
| Alcohol: | 5.7% v/v (4.5% w/w) | |||||||
| Water: | RO water treated with 2 tsp. gypsum (1 in the strike water, 1 in the sparge). |
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| Grain: | 7 lb. British pale 1 lb. British crystal 70-80L |
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| Mash: | 75% efficiency | |||||||
| Single infusion mash using 1.3 qt. of 170 degree water to each lb. of grain. Mash at 152 deg. for 2 hours |
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| Boil: | 60 minutes minutes | SG 1.045 | 6 gallons | |||||
| 1 lb. Brown sugar 60 minutes | ||||||||
| 1/2 tsp. Irish Moss last 15 min. 1 lb dark brown sugar in the ling. | ||||||||
| Hops: | .5 oz. Cascade (5.4% AA, 60 min.) .5 oz. Kent Goldings (6.4% AA, 60 min.) .5 oz. Cascade (5.4% AA, 30 min.) .5 oz. Fuggles (3.6% AA, 30 min.) .5 oz. Fuggles (aroma) |
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| Yeast: | 3 X stepped up starter from a six-pack of asst. Kalamazoo Brewery products. I bravely drank the six beers to harvest this yeast! |
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| Log: | Ferment at 64 degrees until gravity is 1.016. transferred to cornelius keg with 1/3 cup corn sugar dissolved in 1 cup of boiled and cooled water. conditioned for 4 weeks at 64 degrees and started to drink! Carbonation was nice and soft as a cask might be. |
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| Tasting: | The use of an unusal yeast strain gave this many -times tried recipe a welcomed change. This recipe is great with an English ale strain, but was a little more exciting with the addition of a different strain. |
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Recipe posted 03/15/98.
